English Toffee

I believe homemade gifts are the best kind.  A homemade gift shows that you cared enough to spend your time on it and put a little of yourself into it.  The holidays are a great excuse for making something decadent like English Toffee.  What teacher, coworker, or mail carrier wouldn’t like a gift like this?  Real English toffee calls for dark chocolate, but I prefer milk.  Use whatever chocolate you like.

• 2 sticks of butter, divided
• 1 C. superfine sugar
• 2 T. cold water
• 1/2 C. chopped raw almonds
• 1/4 t. salt
• 1 C. milk chocolate chips

Use one T. of butter to coat a rimmed baking sheet, set aside.  In a heavy bottomed saucepan, bring 14 T. of the butter, all of the sugar, and the water to a boil.  Boil for about ten minutes, stirring constantly.  Use a candy thermometer and boil the mixture until it reads 300 degrees.  Stir in the last T. of butter.  Pour into the pan and allow it to spread out.  It won’t fill the whole pan, but you want it to be about 1/4 inch thick.  Let it cool for about five minutes and then sprinkle the chocolate chips over it.  Let them melt  for a couple of minutes and then spread the chocolate evenly over the top.

It should spread very easily, if not then let it sit a minute longer to melt a little more.  Meanwhile, toast the chopped almonds with the salt in a dry pan over medium heat for about 5-8 minutes, or until they begin to brown.  Sprinkle the toasted almonds over the top and cool completely.

Place in the fridge for twenty minutes.  Run a thin offset spatula around the edge to the candy to loosen it, then break into pieces.

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